Mini Chicken Pot Pies

These Mini Chicken Pot Pies are a quick and comforting dinner that everyone loves. Made with flaky biscuit crusts and a creamy chicken-and-vegetable filling, they deliver classic pot pie flavor in perfectly portioned, handheld form. Ready in just 30 minutes, they’re ideal for busy weeknights, family dinners, meal prep, or feeding a crowd with minimal effort.

Author: salah saloh

Ingredients

Scale

2 cans flaky layers biscuits
2 cans cream of chicken soup
2 cans cooked chicken, drained and shredded
(or 2 cups freshly cooked, shredded chicken)
1 bag frozen mixed vegetables, thawed

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a muffin pan.

2. Prepare the Filling

In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables.
Season with salt, pepper, or your favorite herbs, if desired.

3. Assemble the Crusts

Open the biscuit cans and flatten each biscuit slightly.
Press each biscuit into a muffin cup, shaping it up the sides to form a small crust.

4. Fill the Pot Pies

Spoon the chicken mixture into each biscuit-lined cup, filling about ¾ full.

5. Bake

Bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

6. Serve

Let the mini pot pies cool for a few minutes before removing them from the pan. Serve warm and enjoy.

Notes

Don’t overfill: Leave space so the filling doesn’t spill over while baking.
Add extra flavor: Stir in garlic powder, onion powder, thyme, or poultry seasoning.
Make them cheesy: Add a sprinkle of shredded cheddar or mozzarella on top before baking.

Find it online: https://chocotune.com/mini-chicken-pot-pies/